Sweet Potato Noodles

Ingredients (For 1 Serving - Approx. 1 Bowl):

For the Noodles:

• Sweet potato: 1 medium (spiralized into noodles)

For the Veggies:

• Bell peppers (any color): 1/4 cup, thinly sliced

• Zucchini: 1/4 cup, julienned

• Carrots: 1/4 cup, julienned

• Baby spinach: 1/4 cup

• Garlic: 1 clove, minced

• Green onions: 1 tbsp, chopped (for garnish)

For the Seasoning and Sauce:

• Tamari or gluten-free soy sauce: 1 tbsp

• Sesame oil: 1 tsp (optional, or skip for oil-free)

• Lemon juice: 1 tsp (for tanginess)

• Ground black pepper: A pinch

• Red chili flakes: A pinch (optional, for spice)

Serving Size:

1 serving (approximately 1 bowl)

Method:

Prepare the Sweet Potato Noodles:

1. Spiralize the sweet potato into noodles using a spiralizer. If you don’t have a spiralizer, use a julienne peeler to create thin strips.

Cook the Noodles and Veggies:

2. Heat a non-stick pan or wok over medium heat. If oil-free, add a splash of water or vegetable broth to prevent sticking.

3. Add the minced garlic and sauté for 1 minute until fragrant.

4. Add the bell peppers, zucchini, and carrots to the pan. Stir-fry for 3-4 minutes until slightly tender.

5. Add the sweet potato noodles to the pan and cook for 3-4 minutes, tossing gently to ensure even cooking. Avoid overcooking to maintain a firm texture.

6. Stir in the baby spinach and cook for an additional minute until wilted.

Add the Sauce and Seasoning:

7. In a small bowl, mix tamari, sesame oil (if using), lemon juice, black pepper, and red chili flakes. Pour the sauce over the noodles and veggies. Toss well to coat everything evenly.

Serve:

8. Transfer the noodles to a bowl, garnish with green onions, and serve immediately. Optionally, sprinkle with toasted sesame seeds for extra flavor.

Nutritional Information (Per Serving):

• Calories: 180 kcal

• Carbohydrates: 35 g

• Protein: 4 g

• Fat: 3 g (less if oil-free)